Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Zucchini Fritters with Poblano Sauce

Zucchini Fritters with Poblano Sauce

Zucchini Fritters with Poblano Sauce


  • 1 1/2 pounds zucchini, grated
  • 1 small white onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon ground flax seed
  • 2 tablespoons water
  • 1/4 cup flour or gluten-free flour blend
  • Salt and pepper to taste
  • Vegetable oil cooking spray


  • 1/4 cup vegan mayonnaise substitute
  • 1/2 lemon, juiced
  • 1 small poblano pepper, roasted, peeled, and minced
  • Salt to taste


  1. Combine flax seed and water and set aside to soak.
  2. Combine zucchini and a pinch of salt in a large mesh strainer. Set aside and allow water to drain for about 5 minutes. Press slightly with a wooden spoon to release excess liquid.
  3. When zucchini has drained, combine in a large bowl with onions, garlic, and flax seed. Season with salt and pepper to taste.
  4. Heat a cast iron skillet iron skillet over high heat until hot, then reduce heat to medium-low. Spray pan with cooking spray.  Form palm-sized patties from zucchini mixture and carefully place in skillet. Cook until lightly browned, about 5 minutes, then flip and continue cooking until the other side is browned.
  5. Continue cooking fritters, re-greasing the skillet between each fritter, until all the zucchini mixture is used.
  6. While the fritters are cooking combine the sauce ingredients in a small dish.
  7. Serve fritters warm, drizzled with sauce.

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